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A plated dish featuring a piece of glazed meat with a creamy white sauce artistically swirled on a beige plate, drizzled with brown sauce, with a jar of seasoning partially visible in the corner.

Pork Coppa Steak with Erbe di Sicilia Marinade & Sherry Pan Sauce

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Coppa steak marinated in Bona Furtuna Erbe di Sicilia, dry braised until fork tender, chilled, sliced, and seared hard. The pan sauce is built from the herb-scented fond: sherry, demi, butter, and another pinch of the same herbs that started everything.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Coppa & Marinade
  • 1 pork coppa steak approx. 12–14 oz
  • 2 tbsp Bona Furtuna Erbe di Sicilia plus 1 pinch for sauce
  • 2 tbsp Bona Furtuna EVOO Everyday plus more for searing
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly cracked
  • 2 cloves garlic grated
Sherry Pan Sauce
  • 2 shallots minced
  • ¼ cup dry sherry
  • 3 tbsp demi-glace or ½ cup stock
  • 2 tbsp unsalted butter room temperature
  • 1 tsp Dijon mustard optional
  • kosher salt to taste
To Finish
  • flaky sea salt to finish

Equipment

  • Dutch oven with lid
  • Cast iron skillet
  • Instant-read thermometer
  • Wire Rack
  • Sheet Pan

Method
 

  1. Combine Erbe di Sicilia, EVOO, salt, pepper, and grated garlic in a zip-lock bag or shallow dish. Coat coppa steak on all sides. Refrigerate 12–72 hours.
  2. Wash marinade off completely. Let steak come to room temperature uncovered for 90 minutes. Pat extremely dry.
  3. Heat Dutch oven over medium-low. Add a thin film of EVOO. Lay steak fat-side down. Cover tightly.
  4. Cook 30 minutes undisturbed. Flip 4 times in succession with no resting between flips. Cook until fork tender. Remove and refrigerate until fully cold.
  5. Slice cold into 1.5–2 inch steaks.
  6. Heat cast iron over high heat until smoking. Add a thin film of EVOO. Sear cold slices hard, 2–3 minutes per side, until a deep crust forms. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Pull at 140°F. No rest. Straight to plate.
  7. Return Dutch oven to residual heat. Add minced shallots. Turn heat off. Let shallots sweat in their own liquid. Season lightly with salt.
  8. Add sherry. Deglaze, scraping up all the fond. Reduce by half. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Keep going until it turns round and caramel.
  9. Add demi-glace and simmer 2–3 minutes (or add stock and reduce 10–12 minutes).
  10. Off heat: whisk in room-temperature butter and Dijon if using. Finish with a pinch of Erbe di Sicilia. Season with salt.
  11. Spoon sauce over coppa slices. Finish with flaky salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate leftover coppa and sauce separately for up to 3 days. Reheat the coppa gently to avoid overcooking; warm the sauce separately and spoon over.

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